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2009 Rocca di Montegrossi Chianti Classico Product Zoom

2009 Rocca di Montegrossi Chianti Classico

SKU #1076899 91 points Robert Parker's Wine Advocate

The 2009 Chianti Classico reveals tons of inner perfume and juicy red fruit. Silky tannins provide the backdrop for this polished, impeccably balanced Chianti. The estate's Chianti Classico is 90% Sangiovese, 6% Canaiolo and 4% Merlot that spent 13 months in French oak. It is superb from start to finish. Anticipated maturity: 2011-2019. (8/ 2011)

Wine Spectator

This ripe red boasts cherry and plum flavors framed by spice notes. Firm and elegant, tightening up on the finish. Best from 2013 through 2019. (Web-2012)

K&L Notes

90% Sangiovese, 6% Canaiolo and 4% Merlot. Rocca di Montegrossi's flagship wine is rockin' in 2009. Marco Ricasoli grows some of the most distinctive and pleasurable Sangiovese in Tuscany high up in the hills of Gaiole in the deepest reaches of Chianti Classico. Marco's vineyards are all in galestro soil and produce elegant, distinctive and highly aromatic Chianti with a supple and inviting mouthfeel. (Greg St. Clair, K&L Italian wine buyer)

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Price: $19.99
RP 91

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By: Jim Boyce |  K&L Staff Member  |  Review Date: 2/26/2012  | Send Email
From the solid 2009 vintage comes this great bottle of chianti. Tight at first, this wine opens with beautiful red fruit aromatics. The palate is a wonderfully complex balance of red cherry and raspberry fruit, spices, and nice minerality with smooth tanins on the lingering finish. All that at $20 can't be beat.

By: Steve Bearden |  K&L Staff Member  |  Review Date: 1/11/2012  | Send Email
This sleek and balanced wine is one of our favorites of the region and 2009 is a great vintage for Chianti. This is complex, dark and racy with juicy fruit a silky texture and an aristocratic profile. Delicious now but will age nicely.

By: Mari Keilman |  K&L Staff Member  |  Review Date: 12/30/2011  | Send Email
This incredibly aromatic sangiovese exhibits beautiful red cherry fruit with a nice touch of minerality, sweet herb and subtle toast. What I love so much about this chianti is that while half of the bottle goes great with that bowl of Bolognese the first night, the rest of the bottle absolutely sings the next night!

By: Christie Cartwright |  K&L Staff Member  |  Review Date: 12/29/2011  | Send Email
An amazingly food friendly Chianti from a stellar producer that we direct import. It drinks far more complex than the price and has layers of bright fruit and spice interlaced with savory notes and plenty of bright acid. Enjoy with your next meal before its gone!

By: Kyle Kurani |  K&L Staff Member  |  Review Date: 11/30/2011  | Send Email
Getting to tast all Montegrossi wines all together in the store really showed what quality wines they all are. The Chianti Classico has such depth and beautiful fruit stemming from the great vintage that it drinks like a reservea, great structure, sultry fruit, and a great mouth feel.

By: Kirk Walker |  K&L Staff Member  |  Review Date: 11/29/2011  | Send Email
With all of the hyped Chiantis out there this wine has probably been overlooked. This is beautiful wine. Aromatic, structured, with good intensity and even better complexity. This needs decanting, or better yet a few more years in the bottle.

By: Susan Thornett |  K&L Staff Member  |  Review Date: 11/9/2011  | Send Email
An excellent, traditional Chianti with plenty of tart red cherry fruit, fresh mouthwatering acidity and chalky minerality. Get it before it sells out!

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Additional Information:

Varietal:

Sangiovese

- The most widely planted grape in Italy is Sangiovese, a high-acid grape with moderate to high tannins, apparent earthiness and subtle fruit. It is thought to have originated in Tuscany and its name, which translates to "blood of Jove," leads historians to believe it may date all the way back to the Etruscan period, though historical mentions only go as far back as the early 1700s. Though planted all over modern Italy, the most significant wines made from Sangiovese still come from Tuscany: Chianti and Brunello di Montalcino. Sangiovese must make up 75% of a blend from the Chianti DOCG t be labeled as such, traditionally allowing for Canaiolo, Trebbiano and Malvasia for the remainder, though more recently small proportions of Cabernet Sauvignon or Merlot have been allowed. In Brunello di Montalcino the wine must be made entirely of Sangiovese. Prugnolo is Montepulciano's name for Sangiovese, and it is used there for the Vino Nobile di Montepulciano wines. In the DOC of Carmignano Sangiovese can be blended with 20% Cabernet Sauvignon. There are also Super Tuscans, IGT wines that blend Sangiovese with large proportions of Cabernet or Merlot. Elsewhere in Italy it is a workhorse grape, though it does find some success (though not the longevity) in the Montefalco and Torgiano wines of Umbria as well as the foundation of Rosso Piceno and a significant element of Rosso Conero from the Marches. Like Nebbiolo, Sangiovese has struggled to find footing outside of Italy, though in recent years California wineries have been having better fortune with grape plantings in the Sierra Foothills/El Dorado County, as well as Sonoma County and the Central Coast.
Country:

Italy

- Once named Enotria for its abundant vineyards, Italy (thanks to the ancient Greeks and Romans) has had an enormous impact on the wine world. From the shores of Italy, the Romans brought grapes and their winemaking techniques to North Africa, Spain and Portugal, Germany, France, the Danube Valley, the Middle East and even England. Modern Italy, which didn't actually exist as a country until the 1870s, once produced mainly simple, everyday wine. It wasn't until the 1970s that Italy began the change toward quality. The 1980s showed incredible efforts and a lot of experimentation. The 1990s marked the real jump in consistent quality, including excellence in many Region that had been indistinct for ages. The entire Italian peninsula is seeing a winemaking revolution and is now one of the most exciting wine Region in the world. For our entire Italian wine selection, click here. Click for a list of bestselling items from all of Italy.
Sub-Region:

Tuscany

Specific Appellation:

Chianti

- Chianti is the most famous wine name in Italy is not the name of a grape but actually a region. Chianti lies in the 35 miles of hills between Florence and Siena, a complex geological region as well as geographically. The extraordinary geography makes grape growing a very challenging feat with multiple exposures and soil types on the same estate. The region comprises 9 different communes not dissimilar to Bordeaux wherein each commune has a particular characteristic that shows in the wine. The wine is made predominantly Sangiovese, the grape must comprise at least 80% of the blend. Chianti Classico is the "classic" region, though many other nearby regions now use the name "Chianti" to make similar wines. The "Gallo Nero" or Black Rooster on many of the Chianti Classico bottles is a private consortium of producers who try and control the direction of production and quality amongst their members.